Brazilian recipe
Badejo Moqueca with Shrimp (Moqueca de badejo com camarão)
Discover how to prepare a traditional Brazilian fish stew, balancing tender white fish and succulent shrimp in a vibrant, fragrant coconut-based broth.
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Ingredients
1 kilogram grouper (badejo) steaks
Juice of 1/2 lime
1 medium onion, sliced into rings
2 green bell peppers, diced
3 tomatoes, diced
1/2 kilogram medium shrimp, cleaned and deveined
2 shrimp bouillon cubes
1 bottle (200ml) coconut milk
2 tablespoons fresh cilantro, chopped
1 tablespoon azeite de dendê
Salt to taste
Juice of 1/2 lime
1 medium onion, sliced into rings
2 green bell peppers, diced
3 tomatoes, diced
1/2 kilogram medium shrimp, cleaned and deveined
2 shrimp bouillon cubes
1 bottle (200ml) coconut milk
2 tablespoons fresh cilantro, chopped
1 tablespoon azeite de dendê
Salt to taste
Where to find ingredients
You can find fresh grouper (badejo) and shrimp at local fish markets or the seafood counter of major grocery stores. Look for the distinctive azeite de dendê and coconut milk in the international or Caribbean food aisles of your local supermarkets. As a substitute for badejo, you can use any firm-fleshed white fish available in the Bahamas.
Preparation method
- Wash the fish steaks and season them with the lime juice, then set aside.
- Chop the onion, bell peppers, and tomatoes into small pieces and set aside.
- In a large heavy-bottomed pot, arrange half of the fish steaks in a single layer.
- Cover the fish with half of the chopped vegetables (onion, bell pepper, and tomato).
- Layer half of the cleaned shrimp over the vegetables.
- Crumble one shrimp bouillon cube over the layer and sprinkle with half of the chopped cilantro.
- Repeat the layering process: add the remaining fish steaks, the remaining vegetables, and the remaining shrimp.
- Crumble the second shrimp bouillon cube over the final layer.
- Pour the coconut milk evenly over the entire mixture.
- Sprinkle the rest of the cilantro over the top.
- Cook over low heat, with the pot partially covered, for approximately 20 minutes until the sauce thickens and the flavors meld.
- If the sauce becomes too thick, add about 1/2 cup of water during the cooking process.
- Stir very gently occasionally to ensure the bouillon dissolves without breaking apart the delicate fish.
- Incorporate the azeite de dendê and stir delicately to distribute the color and flavor.
- Taste the sauce and adjust the salt if necessary.
- Serve the moqueca piping hot immediately.
Observations
The Moqueca de badejo com camarão is a cornerstone of Brazilian coastal cooking, celebrated for its marriage of delicate, firm-fleshed fish and plump shrimp simmered in a rich, aromatic sauce. This preparation is a fantastic choice for those looking to create an impressive, flavorful meal, relying on the distinct golden hue and earthy richness of azeite de dendê combined with the creaminess of coconut milk.
Ideal for hosting or bringing an authentic taste of the ocean to your kitchen, this dish highlights the importance of layering ingredients and gentle, slow simmering. The technique ensures the fish stays tender and the broth develops a silky, deep consistency that is essential for a true moqueca experience.
Ideal for hosting or bringing an authentic taste of the ocean to your kitchen, this dish highlights the importance of layering ingredients and gentle, slow simmering. The technique ensures the fish stays tender and the broth develops a silky, deep consistency that is essential for a true moqueca experience.
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